Every morning, I usually have two slices of toast for breakfast – one slathered with some sort of nut butter and one slathered in coconut oil, truvia, and cinnamon. Because I’ve been making my own greek yogurt lately, I haven’t needed to go to the grocery store nearly as often, which also means I run out of bread long before I go to the store again. This means I’ve been making my own bread a lot more often. I started with whole wheat, but I wanted to try my hand at a higher protein bread with almond flour. I’m all about healthier choices!
This bread is lovely. It’s surprisingly light for being made with almond flour (I’m always surprised by how light almond flour turns out, to be honest). It has a nutty flavor that reminds me of the whole grain breads I usually use, probably from the flax in there. The coconut oil lends it this sweetness that you can’t place if you don’t know there’s coconut oil in it. The nutrition for this bread is outstanding, as well. There are good fats of several varieties, primarily lauric acid (a medium chain triglyceride from coconut), alpha linolenic acid (an omega-3 fatty acid from flax seed), and monounsaturated fats (from almond). It’s also high in protein and fiber. All three will work together in keeping you satisfied longer – in my case, it lasts long enough to get me through 2 hours of class and then an hour long insanity workout. I am loving it!
So far, I’ve had this bread for my usual breakfast with nut butter and then with coconut oil, cinnamon, and truvia, but I’ve also been really enjoying incorporating it into my desserts. Today, I slathered a piece with some dark chocolate peanut butter, added a few chunks of dark chocolate, toasted a few marshmallows on top, and topped it off with another slice. It was like the most divine s’more-esque sandwich ever (this is how I get through studying, by the way). I really ought to try a few more savory options – I’m sure they’d be great, as well.
makes 1 loaf
1 1/2 cups almond flour (you can make your own!)
2 T coconut flour
1/4 cup ground flaxseeds
1/4 t salt
1 1/2 t baking soda
1/4 cup coconut oil
1 T honey
1 T apple cider vinegar
Pulse the dry ingredients in the bowl of a food processor. Add in the eggs, coconut oil, honey, and vinegar, and pulse until a smooth batter forms. Pour into a parchment lined (or well greased) loaf pan, and bake at 350ºF for 25-30 minutes, until deeply golden. Remove from the pan, and cool on a wire rack. Store well wrapped or in an airtight container.